Toast the chopped cinnamon sticks, star anise, allspice, white pepper corns and ginger in the oven for 5 minutes. Transfer spices to a large coffee filter, form into a bag and tie it closed with the cooking twine.

Combine the spice bag, honey and water in a small saucepan and bring to a boil. Once boiling, remove from the heat and allow the spice bag to steep for 10 minutes before discarding it and cooling the syrup.